flavours of Shirvan–Salyanriverbank cuisine
Located along the Kur River, the Shirvan–Salyan region blends fertile waterscapes with semi-arid plains. Its culinary traditions mirror this landscape — built on river fish, dried fruits, hearty meat dishes, and sweet-sour contrasts that reflect both abundance and restraint.
Traditional Dishes
Mutanjam Plov (Lamb Plov with Dried Fruits and Nuts)
This plov features a rich topping (khurush) made from boiled lamb, caramelized sliced onions, dried plums, chestnuts, dried apricots, and raisins. The rice is prepared separately using the traditional draining method, infused with saffron water and clarified butter, then steamed. Served together for a complex blend of flavours. Perfectly balancing sweet and savoury, this dish is often reserved for festive tables.
Tavakababi (Pan-Fried Meat Patties)
Ground meat and onion are seasoned with salt and pepper, shaped into flat patties, and fried. In a separate pan, onion and tomato are sautéed, then combined with the patties and simmered. Beaten eggs are poured over the dish toward the end of cooking, and chopped herbs are added before serving. A simple, hearty household favourite.
Eel Kebab
Eel is cut into pieces and marinated in a mixture of onion, lemon juice, oil, salt, and pepper for about an hour. The pieces are then skewered and grilled over open flame. Served with pomegranate sauce, sumac, red onion, and fresh herbs. A rare and region-specific delicacy sourced from local rivers.
Stuffed Fish (Fish Dolma)
Salted fish is cleaned and desalted by soaking. Its cavity is filled with a mix of tomatoes, fried onions, cornelian cherry (or other tart fruits), dried mint, and basil. The fish is wrapped in grape or fig leaves, tied in cloth, and cooked in a water bath. Served cold, often with watermelon in summer — a unique seasonal experience.
